Made with a few simple ingredients, sourdough discard crepes are tender, crispy around the edges, and absolutely delicious.
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Nostalgia
Crepes were a staple weekend breakfast for me growing up. Many Saturday mornings my dad would cook up a batch of crepes for us to enjoy around the table together. They were his specialty.
Now having a family of my own, I have brought back the beloved crepes in sourdough fashion.
Making them sourdough
We love the flavor and benefits of sourdough in our home.
When mixing fresh flour, water, and allowing the mixture to go through a fermentation process, you end up with sourdough.
Sourdough recipes are our favorite way to bake a variety of goods.
The baked goods made with fermented sourdough are more digestible and contain beneficial probiotics. Sourdough recipes are better for our gut health, tangy in flavor, and make a delicious recipe we can feel good about eating.
Sourdough Discard Crepes
Mixing up a batch of sourdough crepe batter is a great way to use up leftover sourdough starter.
Since making these sourdough homemade crepes, the whole family has asked for this delicious recipe time and time again.
What is a crepe?
Crepes are sort of thin pancakes that originated in France.
These French-style pancakes differ from regular pancakes in that there are no leavening agents in the recipe, making them flatter, crispy on the edges, tender, and perfect for rolling up and filling with a variety of favorite fillings.
Choice of crepe fillings
The great thing about sourdough crepes is they can be enjoyed a variety of ways.
Traditionally, French crepes have been made savory or sweet.
Savory fillings & toppings
Savory crepes can be filled with cheese, ham, and finished with a variety of savory toppings and sauces. Such as green onions, sour cream or hot sauce in our house.
Sweet fillings & toppings
Sweet crepes can be filled with fresh fruit, fresh berries, jam, peanut butter or a lemon curd, and topped with maple syrup, powdered sugar, lemon juice or more berries.
My favorite way to fill a sweet crepe is with a cream cheese and yogurt filling, topping with fresh berries and a sprinkle of powdered sugar. Delicious.
Making up a quick breakfast or brunch of these tender sourdough discard crepes is a perfect way to please a variety of flavor palettes while simultaneously using up extra discard and pleasing the whole family.
Tools you will need
10-12″ cast iron griddle (low lip on the side like this one is helpful) or non-stick skillet
Optional:
Large tortilla warmer to keep finished crepes warm
or
Baking dish with foil to top
Sourdough Discard Crepe Recipe
Ingredients
8 eggs
2 cups sourdough starter discard (active sourdough starter works, too)
2 teaspoons pure vanilla extract
1/4 cup melted coconut oil or melted butter (+ extra for the pan)
1 tablespoon of organic cane sugar or sweetener of choice
Yogurt Cream Cheese Filling
8oz. cream cheese softened at room temperature
1 cup organic whole milk yogurt
1/4 cup maple syrup (or to taste)
1 teaspoon pure vanilla extract
Directions
The night before wanting sourdough discard crepes
Feed your sourdough starter with all purpose flour or whole wheat flour (either works), and filtered water.
Mix until well combined, cover, and allow to ferment overnight.
The next day
First, add eggs, sourdough starter, vanilla and sugar to a large bowl. Whisk until well combined.
Then, slowly pour in the melted coconut oil or butter while whisking to help the oils cool down a bit if they are on the hot side. You don’t want the oils to cook the eggs or kill the probiotics in the sourdough starter. Using an immersion blender is a great option for mixing, too.
For best results, let the batter rest for 3-5 minutes to allow bubbles from the active starter to settle down. Skipping this part can result in bubbles popping while the crepes cook and tiny holes through the crepes.
Cooking sourdough discard crepes
Preheat your 10-12 inch crepe pan of choice to medium heat. I prefer to use a well seasoned cast iron skillet. Any 10-12″ non-stick skillet will do.
Next, once the skillet is preheated, turn the heat down to medium-low heat.
Using a little butter or coconut oil, oil the pan well to make sure the crepes do not stick.
Next, using a measuring cup, scoop a 1/2 cup of batter into the center of the preheated pan.
Then, immediately lift the skillet slightly off the stove and tilt the pan in a circular motion ever so slightly until there is an even, thin layer of batter covering the pan.
Set the pan back down on the burner and allow to cook for 1-2 minutes until the top looks slightly dry and the crispy edges of the crepe begin form and lift a little bit away from the bottom of the pan.
Using a spatula, flip the crepe to the second side.
You may notice the first crepe is not as uniform in color as the others because of the freshly oiled skillet. You may not run into this if using a non-stick pan but if buttering a cast iron skillet, the first side is well buttered and just as delicious.
Every crepe from here on will be a beautiful golden brown, tender throughout, and crispy around the edges.
After flipping, cook the crepe for an additional minute.
Keeping the sourdough discard crepes warm before serving
I like to line a large tortilla warmer with a lid or baking dish with a piece of foil for the top, with parchment paper to place my freshly cooked crepes in to keep them warm. This prevents the crepes from becoming room temperature before serving.
Continue scooping a 1/2 cup batter onto the skillet and cooking as before until the bowl is scraped of remaining batter.
While the crepes cook, I ready my fillings and toppings.
Prepare the fillings and toppings
My favorite yogurt cream cheese filling
Using a hand mixer or immersion blender, mix together cream cheese, yogurt, vanilla, and maple syrup until nice and creamy. This is a delicious way to fill sweet crepes.
Serving
Serve these tender crepes warm, fill with fillings of choice, roll up, and top with your favorite toppings.
Storing leftover sourdough discard crepes
To store leftover crepes, place a paper towel in an airtight container to help absorb moisture and place crepes inside. Another option is to place crepes on a plate and cover with plastic wrap.
Store in the fridge for 2-3 days.
Did you make this sourdough crepe recipe? Let me know your favorite fillings in the comments below!
Sourdough Discard Crepes
Made with a few simple ingredients, sourdough discard crepes are tender, crispy around the edges, and absolutely delicious. Perfect for breakfast or brunch.
Ingredients
- 8 eggs
- 2 cups sourdough starter discard (active sourdough starter works, too)
- 2 teaspoons pure vanilla extract
- 1/4 cup melted coconut oil or melted butter (+ extra for the pan)
- 1 tablespoon of organic cane sugar or sweetener of choice
Yogurt Cream Cheese Filling
- 8oz. cream cheese softened at room temperature
- 1 cup organic whole milk yogurt
- 1/4 cup maple syrup (or to taste)
- 1 teaspoon pure vanilla extract
Instructions
The night before wanting sourdough discard crepes
- Feed your sourdough starter with all purpose flour or whole wheat flour (either works), and filtered water.
- Mix until well combined, cover, and allow to ferment overnight.
The next day: mix the batter
- First, add eggs, sourdough starter, vanilla and sugar to a large bowl. Whisk until well combined.
- Then, slowly pour in the melted coconut oil or butter while whisking to help the oils cool down a bit if they are on the hot side. You don't want the oils to cook the eggs or kill the probiotics in the sourdough starter. Using an immersion blender is a great option for mixing, too.
For best results, let the batter rest for 3-5 minutes to allow bubbles from the active starter to settle down. Skipping this part can result in bubbles popping while the crepes cook and tiny holes through the crepes.
Cooking sourdough discard crepes
- Preheat your 10-12 inch crepe pan of choice to medium heat. I prefer to use a well seasoned cast iron skillet. Any 10-12" non-stick skillet will do.
- Next, once the skillet is preheated, turn the heat down to medium-low heat.
- Using a little butter or coconut oil, oil the pan well to make sure the crepes do not stick.
- Next, using a measuring cup, scoop a 1/2 cup of batter into the center of the preheated pan.
- Then, immediately lift the skillet slightly off the stove and tilt the pan in a circular motion ever so slightly until there is an even, thin layer of batter covering the pan.
- Set the pan back down on the burner and allow to cook for 1-2 minutes until the top looks slightly dry and the crispy edges of the crepe begin form and lift a little bit away from the bottom of the pan.
- Using a spatula, flip the crepe to the second side.
*You may notice the first crepe is not as uniform in color as the others because of the freshly oiled skillet. You may not run into this if using a non-stick pan but if buttering a cast iron skillet, the first side is well buttered and just as delicious.
Every crepe from here on will be a beautiful golden brown, tender throughout, and crispy around the edges. - After flipping, cook the crepe for an additional minute.
- When removing from the skillet, place cooked crepe in a tortilla warmer or baking dish with a piece of foil on top to keep warm. *see notes
- Continue scooping a 1/2 cup batter onto the skillet and cooking as before until the bowl is scraped of remaining batter.
- While the crepes cook, I ready my fillings and toppings.
Prepare the fillings and toppings
My favorite yogurt cream cheese filling
Using a hand mixer or immersion blender, mix together cream cheese, yogurt, vanilla, and maple syrup until nice and creamy. This is a delicious way to fill sweet crepes.
Serving
Serve these tender crepes warm, fill with fillings of choice, roll up, and top with your favorite toppings.
Storing leftover sourdough discard crepes
To store leftover crepes, place a paper towel in an airtight container to help absorb moisture and place crepes inside. Another option is to place crepes on a plate and cover with plastic wrap.
Store in the fridge for 2-3 days.
Notes
Keeping the sourdough discard crepes warm before serving
I like to line a large tortilla warmer with a lid or baking dish with a piece of foil for the top, with parchment paper to place my freshly cooked crepes in to keep them warm. This prevents the crepes from becoming room temperature before serving.
